1. In a small bowl, combine the anchor powder, brown sugar, cocoa powder, oregano, coriander, 1 tablespoon of the chili powder, ½ teaspoon cumin and 2 tablespoons oil until thoroughly mixed. Rub the paste evenly over both sides of the flap steak. Cover the meat lightly with aluminum foil or plastic wrap and marinate in the refrigerator for at least 1 hour and up to 4 hours.

2. Remove steaks from refrigerator and set aside at room temperature for 20 minutes. Heat 1 tablespoon remaining olive oil in a large sauté pan over medium-high heat. Season both sides of steak with 1 ¼ teaspoon salt. Place steaks in the pan and cook for 4 to 5 minutes per side. Transfer steak to a platter and tent with foil. 3. Add the remaining olive oil to the sauté pan. Add red onion and red and green peppers and cook over medium-high heat for 3 to 4 minutes or until tender. Add the black beans, corn, tomatoes, green onion, lime juice, jalapeno, garlic, and remaining ½ teaspoon chili powder and ¼ teaspoon cumin and continue to cook over medium-high heat for 10 minutes, stirring occasionally. Season with remaining 1 teaspoon salt. 4. Return steaks along with any juices to the pan and cook until heated through, 4 to 5 minutes.5. To serve. Transfer steak from the pan to a cutting board and, using a carving knife, slice the steak across the grain into thin slices. Divide the corn and black bean relish among four plates, lay steak slices over relish, and garnish with sour cream, avocado, and cilantro. Servewith a basket of warm tortillas.